The Classic Potato Salad, excerpted from “The Peace, Love & Potato Salad Cookbook: 24 Delicious Recipes” by Zack Brown and Teresa Blackburn
Serves 8
2 pounds red-skinned potatoes, peeled and cut into 1-inch chunks
1 cup mayonnaise
2 tablespoons white balsamic vinegar
2 teaspoons salt
1 teaspoon sugar
1⁄2 teaspoon ground black pepper
1⁄4 cup diced red onion
1⁄4 cup chopped dill pickles
1⁄4 cup pickle juice
2 hard-cooked eggs, chopped
1⁄2 cup thinly sliced radishes
Salt and black pepper to taste
1. Cover potatoes with cold, salted water and bring to a boil. Reduce heat and simmer until tender. Drain and cool.
2. In a large bowl, stir together the mayonnaise, vinegar, salt, sugar, and pepper until well mixed.
3. Add potatoes, onion, pickles, pickle juice, and eggs, gently tossing together. Sprinkle radishes over mixture, then cover and chill. Right before serving, taste, and adjust seasonings, adding salt and black pepper if desired.
